F.A.W.C 2016 – The Manse Meat Master Class

In New Zealand we are spoilt for choice with our cuts of meat, the trick is all in the preparation. In a special one off event, join The Manse owner and chef Gary Grootelaar as he explores how we should be preparing meat in New Zealand, including a meat bonning demonstration from the Village Butcher Paul Greaney. Joining with Alpha Domus Winery, Hawkes Ridge Winery and The Village Butcher, Gary will demonstrate the preparation and cooking of five different cuts of beef including blade, cross cut, oyster blade, scotch fillet and fillet, creating five gourmet dishes that are sure to tantalise your taste buds all perfectly matched with local wines. Finish it off the session with a delectable dessert and you’ve got a winner.

F.A.W.C! Food and Wine Classic is back and bigger than ever, dishing up a series of ‘out of the box’ food and wine events in stunning locations across Hawke’s Bay. This year we are popping the bubbles in celebration of F.A.W.C!’s fifth birthday. With 80 delectable events over 10 glorious Hawke’s Bay days, this truly is a celebration of all things food and wine in Hawke’s Bay. Thanks for being part of F.A.W.C! – go forth and lick those plates clean.